DAINTY . . .
NUTRITIOUS
AND
: • -I. v:-. „■ ■
■
ECONOMICAL
DISHES . . .
FOR EVERY
HOUSEHOLD
3
International Plasmon, Limited
>415 LONDON
PRICE . . . SIXPENCE
rag
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KA
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IV 1
LA 105
PLASM ON
COOKERY BOOK.
DAINTY, NUTRITIOUS AND
ECONOMICAL DISHES
EOR EVERY HOUSEHOLD.
Xon&on :
INTERNATIONAL PLASMON, LIMITED,
56, Duke Street, Grosvenor Square, London, W.
1-ACIOkY AND WAREHOUSE, 66a, Farringdon St., K.C.
[Entered at Stationers' IIai.l.J
r335?86
'’■•w . .
f\ (mse)
ENTS
MON IS \
>r> t?t
Preface
Introduction — SL
What Plasmon
Jurors’ Report
How to Use Plasm
Plasmon Weights a
Soups ...
Fish, Meat, and Vegetable Dishes
Sweets...
Savouries
Cakes, Biscuits, and Bread
Invalid Cookery and Diabetic Food
Sauces...
Plasmon Preparations and Prices
Index ...
Digitized by the Internet Archive
• in 2015
https://archive.org/details/b21538098
PREFACE.
CONSIDERABLE interest attaches to the collection of
recipes which we now present to the reader.
The Plasmon Exhibit , consisting of a large variety of
Plasmon dishes , Plasmon pastry, cakes and bread , shown
at the Food and Cookery Exhibition, held at the Royal
Albert Hall in April, 1903, was awarded the highest
certificate of merit.
International Plasmon , Limited,
66 a, Farringdon Street,
LONDON, E.C.
Recipes.
In issuing this New Edition (1903) we have added a
number of
Ordinary Household Recipes,
ECONOMICAL AND EASY TO MAKE,
For Daily Use.
7
INTRODUCTION.
Report on the Culinary Value and Possibilities of Plasmon
in “Food and Cookery,’’ August, 1903. Edited by
C. Herman Senn.
S INCE the science of dietetics has become more intimately
allied with the art of cookery, it has been recognised that
the so-called “rich foods” are not always the most
nourishing. That is to say, there are many substances which,
while most useful as stimulants and producers of fat, are
practically devoid of all flesh-forming and waste-repairing
properties. Such foods taken in excess are positively harmful,
loading the human system with substances difficult to eliminate
and which induce disease. At the other end of the scale are
starchy and watery foods, of less nutrient value. Of course,
the aim in planning a dietary or cooking a meal must be
to properly choose different foods, so as to provide a well-
balanced ration. But with the modern exigencies this is
not always easy to do, and hence has arisen the necessity
for prepared foods. These are, as a rule, associated with
the feeding of the young, the aged, and the ailing. There
are certain preparations, however, which have a far wider
application. Take Plasmon as an instance. Plasmon is a
white granulated substance, devoid of scent or flavour ; so
it can be easily manipulated, and when used in cookery
does not alter the taste of any dish. It is, therefore, safe
to use. Now let us consider the advisability of using it.
Well, Plasmon is the scientifically prepared albumen of pure
fresh milk. It is an albumen which is in no way altered,
so that it possesses all the nourishing qualities of the albumen
of meat, white of egg, or milk, without the bulk of water.
Unlike the casein of cheese, the albumen in this preparation
is chemically unaltered ; consequently it is quite digestible
and easily assimilated. As albumen is the chief requisite
8
of the human system for the restoration of waste of muscle,
nerve, bone, etc., etc., the importance of this substance will
be at once recognised. As Plasmon possesses no flavour
or scent, it can be safely added to any dish, with the surety
that it will add enormously to its nourishing properties,
and, moreover, assist in making it light and digestible.
In practice it is found that Plasmon can be used in endless
ways, and that, if properly handled, it adds to the lightness
of cakes, bread, and sweets, and gives a rich, smooth character
to savoury and vegetable dishes. As a mere enricher, it can
be sprinkled over a dish like salt, but for cookery purposes
it requires a little skilled preparation.
The following recipes have been compiled to serve as a
guide for the numerous ways in which Plasmon can, with
profit and advantage, be used in cookery. These dishes,
and the directions given to show the best way to prepare
them, will amply prove all that is claimed for Plasmon. The
hints given will be found useful. This, added to the know-
ledge gained by experience, should help to make all dishes
in which Plasmon is used — and there are but very few indeed
where it cannot be employed — more nourishing, and there-
fore more profitable.
Variety in food often offers difficulties. There are not
many varieties of meat, but few species of fish, and not too
many vegetables. How, then, can one obtain variety ? This
is answered by Plasmon, which will prove an excellent aid
to bring about variety, by taking the following recipes as a
basis for a number of other dishes by merely substituting
the chief ingredient for another. Variety, it is often said, not
only charms the palate, but frequently it is the means of
creating an appetite in those to whom the mere thought of
food has been distasteful. Good cooking does not always
mean expensive cooking, and as a rule the best cooks are the
most economical. The use of Plasmon spells interior economy ,
because when properly blended and treated upon correct
culinary lines, food thus prepared fulfils that important
mission of making it more wholesome, more varied, more
pleasurable, and therefore more profitable in the end.
We are indebted to the August and September (1903)
numbers of “ Food and Cookery,” edited by Mr. C. Herman
Senn, for a number of the recipes appearing in this book.
9
WHAT PLASMON IS.
I
The name PLASMON distinguishes our preparations of Milk
Albumen or Casein from the analogous preparations of all other
Manufacturers, and is our Registered Trade Mark.
P LASMON is the albumen of pure fresh milk in the form
of a dry, soluble, granulated cream white powder.
Albumen (termed proteid) is the nourishing principle
contained, in varying quantities, in all foods — whether animal
or vegetable. It is the principal substance in the food which is
absorbed by the system for forming and feeding all the com-
ponent parts of the human body (blood, muscles, nerve, bone,
brain, etc.), and for renewing the waste which is continually
taking place in the system.
Flesh-forming albumen is only present in very small
quantities in most foods ; it results, therefore, that a large
bulk of food is eaten without perfect nourishment being
obtained.
The albumen (proteid) in fresh milk is the very nutriment
itself provided by Nature, and is therefore the most perfect
form of food. But the milk albumen (proteid) is liable to
speedy changes, which render it insoluble and indigestible.
The methods used by casein or proteid manufacturers in the
drying of the casein or proteid of milk alter the nature of the
albumen, and any addition of a free alkali (carbonate of soda,
potash, etc.), however minute in quantity, to the dry casein,
renders the proteid worthless as a nutrient, and probably
harmful to the digestive system.
It has been the aim of science to overcome this difficulty,
10
and to preserve the albumen (proteid) of milk in its natural
unaltered condition. Plasmon is the result of prolonged investi-
gations. It is the albumen (proteid) of pure milk, containing
its most important original salts, prepared by a process which
does not alter its vital and physical properties or in any way
lessen its nourishing effects. The albumen (proteid), as in
fresh milk, remains absolutely pure and soluble, though in
a dry granulated form, and retains its properties unchanged
for an indefinite period.
Plasmon added to any food — no matter how poor such may
be in albumen (proteid) substance — at once raises the nourish-
ing value of the food, a teaspoonful of the Plasmon powder
being equal to the nutriment contained in | lb. of prime
fillet of beef. It is flavourless and odourless.
Plasmon, owing to its high nutritive qualities and the
perfect way in which it is assimilated, invigorates the digestive
system, so that other foods taken with it, or after it, are more
easily digested. Although it increases the weight, it does not
do so by inducing an undue accumulation of fat — in fact,
owing to the ease and rapidity w'ith which it is assimilated,
Plasmon not only gives strength to the digestive system, but
speedily rectifies all abnormalities in nutrition ; while semi-
starvation from imperfect digestion becomes impossible, so
do the many evils which result from the morbid absorption of
fat and the use of non-nourishing foods.
A feature which demonstrates the strengthening qualities of
Plasmon is that when it is taken regularly the craving for
alcoholic stimulants — even among confirmed inebriates — is
subdued.
Plasmon, being free from flavour and smell and perfectly
soluble, is an ideal food-enricher for all classes of the com-
munity, applicable, therefore, to all descriptions of foods.
Twelfth Universal Cookery & Food Exhibition,
London.
REPORT ON THE PLASMON COMPETITION.
W E were agreeably surprised by the high order of excellence
which characterised the greater number of the dishes
sent in by the many competitors. Indeed, so good was
the general level of culinary ability that we had some difficulty
in coming to a decision as to the order of merit after the first
three or four in the two classes had been selected. Thanks to
the liberal prize list, however, this difficulty had no practical
effect on the task of the jurors.
There was a great diversity in the character and style of
the dishes exhibited, so that the display afforded practical
demonstration of how universally Plasmon may be employed
in the preparation of food.
Every recipe sent in by the competitors was carefully
perused, and it was found that in each case a considerable
percentage of Plasmon had been included.
Plasmon had in some cases been incorporated in its natural
(dry powder) form, in others it was first converted into a jelly
or a whipped cream.
The high percentage of Plasmon used, and the diversity of
the dishes exhibited (some of which were of a most delicate
nature), enabled us to verify the claim that Plasmon is without
individual flavour or odour. We found that in no case were
the characteristic flavours and aromas of meats, vegetables,
fruits, or aromatics, altered or masked by the addition of
12
Plasmon. This applied to all dishes, from soups to sweets
and savouries.
The soups submitted for competition were of the puree
and mixed vegetable order, both with and without meat
foundation. In all cases Plasmon, while not interfering with
the flavour, gave a most agreeable impression of strength and
velvety softness. High marks were accorded for the gastro-
nomical value of the soups.
Entrees of various kinds were sent in ; the addition of
Plasmon had apparently facilitated the work of the cooks,
at all events the results were excellent. Cutlets dipped in a
kind of batter formed chiefly of Plasmon and egg, then
crumbed and fried, proved delicious ; while the croquettes
possessed a creamy interior.
Plasmon as an addition to the vegetable dishes also proved
a success. But we regret to say that the avowedly “ Vegetarian
Cookery ” dishes did not attain so high a level, either as
regards appearance, originality, or flavour. Nevertheless, we
think that this was accidental, as we are decidedly of opinion
that if Plasmon were judiciously used it would tend consider-
ably to enhance the dietetic and gastronomic value of
vegetarian cookery.
HOW TO USE PLASMON.
*
DIRECTIONS AND RECIPES.
1. Plasmon may be taken either in a dry form or in solution.
In a dry form it may be sprinkled over the food at the table
(any kind of food — stews, puddings, porridges, etc.), in the
same way as sugar or salt, and mixed up with the food. But
large numbers of people find it preferable to add Plasmon to
foods in the form of Plasmon Stock, which is more universally
digestible.
It may also be added to the flour and mixed up with it,
and then kneaded in the usual way for making bread or
pastry — 1 | oz. of Plasmon to i lb. of flour.
MOIST PLASMON.
2. Put three teaspoonfuls of dry Plasmon into a large
cup, and add gradually | pint (x gill) of tepid (not hot) water,
and stir to a thick paste. In this state it may be added
to milk, soups, beef tea, etc., and boiled for two minutes.
Quantity for each person — one to two teaspoonfuls of this
moist Plasmon. (One teaspoonful of moist Plasmon equals
half teaspoonful of dry Plasmon.)
HOW TO DISSOLVE PLASMON : thus making
PLASMON STOCK.
3. Put i oz. of Plasmon into a saucepan. Add gradually
half a pint of lukewarm water, stirring continuously. Place
over the fire, and boil for 2 minutes. When cold this
stock should have the appearance of a thin semi-transparent
1 4
jelly. Plasmon Stock is the foundation of many dishes, and
is referred to in a number of the recipes. If used for whipping
into a nourishing cream, it hiust be quite cold (and is best
made overnight for the next day’s use) ; but for adding to milk,
coffee, soups, and certain other dishes, it may be used hot
as soon as made. Stock will keep a day or two if treated as
milk.
*■ Note . — If the saucepan be rinsed with cold water it prevents
burning.
PLASMON CREAM.
5 . Is made from Plasmon Stock (No. 3) as follows : — Put
two or three tablespoonfuls (nor more at a time) of Plasmon
Stock into a large cup or one pound jar, whisk briskly a few
minutes, when a thick cream will result. Add sifted sugar
and vanilla or other flavouring to taste, whisk quickly again
for half a minute. This cream can now be used for tea, coffee,
cocoa, stewed fruits, etc., or may be eaten alone. A “ Dover ”
wheel whisk gives the best results, namely, Plasmon Clotted
Cream ; the longer it is whisked the thicker it becomes.
Note . — To have this Cream in perfection, it is essential for
the Stock to be quite cold.
A WHITE STOCK FOR SOUPS AND SAUCES.
5 . To 4 tefispoonfuls of Plasmon Powder add gradually
1 pint of tepid water, stir till it boils, and while boiling add
2 saltspoonful of salt to restore the white colour. If used
for soups, vegetables, rice, barley, etc., can be added, and
any additions of flavouring used.
FOR INFANTS’ FOOD.
6 . To 1 teaspoonful of Plasmon Powder add 1 gill of
tepid water, mix it thoroughly and boil for 2 minutes. The
above quantity to be divided and given in the food during
24 hours.
Dry Plasmon Powder should on no account be given to
young children.
•5
imr FREE DEMONSTRATIONS
HOW TO USE PLASMON
are given daily at 56, Duke Street, Grosvenor Square,
(near 415 , Oxford Street & Bond Street Tube), London, W.|
LADIES ARE SPECIALLY INVITED;
ItIT IF ENABLE TO COME, THEY MAY SEND THEIR MAIDS.
Visitors from the country should not fail to call.
1 6
PLASMON WEIGHTS & MEASURES with Quantities
for Daily Use.
One Ounce of Plasmon Powder is equal to
3 large or 4 small teaspoonfuls, heaped ; or to
1 tablespoonful, heaped ; or to
15 tablespoonfuls of Plasmon Stock.
1 teaspoonful of Dry Plasmon is equal to
2 teaspoonfuls of moist Plasmon.
20 ounces of water equal 1 pint.
1 gill of water equal | pint.
Quantity of Plasmon which may be eaten daily
during 24 hours, with other food
Minimum amount for adults, 3 teaspoonfuls; Maxi-
mum, 6 teaspoonfuls.
Children half the above quantities.
Infants, 1 teaspoonful during 24 hours. (Seepage 14
No. 6.
17
PART I.— SOUPS.
1. PLASMON MEAT STOCK FOR SOUPS AND
SAUCES. — In making ordinary or so-called general stock
use about a pound of meat and bones, 4 to 6 ounces of
soup vegetables (carrot, onion, turnip, and leek or celery)
to every quart of water. Do not add the vegetables until
the liquor has first boiled up and the scum has been removed.
Season with salt and pepper (peppercorns and bayleaf should
be added). Boil gently from 2\ to 3 hours, and strain.
Stir into 2 tablespoonfuls of Plasmon powder a pint of tepid
water, re -heat it whilst stirring it over the fire, and add it to a
quart of general stock as soon as it boils. Use the stock as
directed.
Note. — A ll stock is better made overnight for use on the
following day. In the first-named stock care must be taken to
remove all the fat which is on top before it is used.
s “ d l 2 lumps sugar ■ /,«„ i,„ f " ‘ ■ Uas Poonful celery
Hock; , ozjour gi,! „,u y k kaf •' 1 ** wh &
butter and stea^ C Uie%egetab!es^ in^jt stri P s \ Mel ‘ the
^n”th 0Ck WM 1 •* » boiling
or unt'i the vegetables^... „ o n , IP —Ingredients : i li-
st PARMENT 1 ER CREAM ■ plasmon stock,
sloes ; 2 oz. butur . , MUspoonful ground rue ,
„ ■ 1 ■hint milk , I P inl r . , rrnutons.
potatoes; . ^ taklespoonful grouna nee,
No. 2 ; i pint nnlk , / d bnad cr 0 utons.
salt , pepper , and nutmeg , J oes> slice them. Peel
Method.— Wash an P butter in a stewpan, p
and slice the onions. Melt
in
i8
potatoes and onion, and fry a little without browning. Add
the water and milk, boil up and skim. Stir in the ground
rice, and cook gently till the vegetables are tender. Rub all
through a fine sieve. Return to the stewpan, add the Plasmon
stock, season to taste with salt, pepper, and nutmeg, and
re-heat. Serve with small croutons of fried bread.
This soup may be made still richer by adding, a few minutes
before serving, one yolk of egg mixed with half a tablespoonful
of cream.
4. LENTIL SOUP. — Ingredients: i pint lentils ; i small
onion ; x stick of celery ; 2 oz. blitter ; 1 gill Plasmon stock
( recipe No. 2) ; 2 quarts water ; salt and pepper to taste.
Method. — Wash the lentils, and soak them in cold water
for 3 or 4 hours. Put the butter in a saucepan ; add the
lentils, onions (peeled and finely sliced), celery (cleaned and
chopped small), stir over the fire for about 5 minutes, then
add the water, boil up, skim, and cook gently till the lentils
are soft. Pass all through a sieve ; add Plasmon, salt, and
pepper ; re-heat, and serve with bread cut in dice.
Note. — Peas, haricots, beans, etc., can be used in the same
way as lentils.
5. GAME SOUP. — Ingredients : The remains of one or
two small birds ( roast partridge or grouse') ; \ onion ; 2 oz.
dripping ; 2 '>z. oatmeal ; 1 quart Plasmon stock No. 1 : 6-8
mum, 6 teaspoonfuls.
Children half the above quantities.
Infants, 1 teaspoonful during 24 hours. (See page 14
No. 6.
-uiusmw>ii5,xm imO CmOc, ana me 6 an^ u.xcto WhlOl vvtuc placeu
aside. Season with salt and pepper, and serve with croutons.
Note— This soup is greatly improved by adding a small
wineglassful of sherry, port, or Marsala a few minutes befoie
Se We S are indebted to “Food and Cookery” (August and
September, 1903) for above recipes,
19
6 . CREME PRINTANIERE. — Ingredients : i pint veal
broth; 2 teaspoonfuls Plasmon ; yolks of 2 eggs; \ gill
cream ; carrots, turnips, green peas, asparagus ; seasonings —
pepper and salt.
Method. — Cut the carrots and turnips into fancy shapes,
boil in water sufficient to cover them for half an hour, then
add the asparagus and peas and cook till they are tender.
Mix the Plasmon with the stock ; season to taste, and boil a
few minutes ; add the vegetables ; let cool slightly, and add
the well-stirred yolks of the eggs. Heat up, but do not allow
to boil, and serve.
7 . HOLLANDAISE SOUP. — Ingredients : 1 pint
Plasmon stock ; \ oz. butter; \ oz. flour ; yolks of 2 eggs ;
1 gill cream ; b gill cooked peas ; b gill cut cooked carrots ;
b gill cut cooked cucumber ; seasonmg.
Method. — Trim the carrots and cucumber with a round
vegetable scoop to the size and shape of peas, and cook them
in boiling water. Melt the butter in a saucepan, add the
flour and Plasmon stock, and stir until it boils ; pour it on to
the liaison of eggs and cream ; return to the saucepan and
cook slowly without letting it boil ; add the vegetables,
previously cooked. Season to taste.
8 . VEGETABLE SOUP. — Ingredients : 2 carrots; 2
turnips; 1 leek ; 1 onion; 1 h oz. butter; 1 teaspoonful celery
seed ; 2 lumps sugar ; 1 bay-leaf ; 1 pint Plasmon white
stock ; 1 oz. flour ; 1 gill milk.
Method. — Shred the vegetables into thin strips. Melt the
butter and steam the vegetables in it for 10 minutes; add
Plasmon stock while it is still boiling. Cook for 20 minutes
or until the vegetables are tender. Add the flour and milk
blended together. Boil for another 15 minutes and serve
nicely seasoned.
9 . POTATO SOUP. — Incredienis : 1 pints white stock;
5 or 6 potatoes ; ^ pint Plasmon stock ; 1 onion ; \ oz. small
sago ; 2 tablespoonful milk ; pepper and salt.
Method. — B oil the potatoes and rub them through a sieve ;
pour both the stocks into a saucepan and bring to the boil ;
20
mix the potatoes and milk together and pour into a saucepan ;
when boiling add the sago ; when this is transparent the soup
is ready. (Sufficient quantities for six persons.)
10. POTAGE A LA YOLAILLE. — Ingredients :
pints ivhite stock ; | pink Plasmon stock ; \ gill cream ; i
dessertspoonful flour ; seasoning — salt, pepper, lemon juice .
Method.' — Put the chicken stock into a saucepan and bring
it to the boil. Blend together the flour and' sufficient Plasmon
stock to form a smooth paste. Pour into saucepan with the
remaining Plasmon stock and stir until thick. Remove the
pan from the fire and add cream very carefully. Season to
taste, place saucepan on fire and bring to boil, and serve hot.
(The above quantities are sufficient for six persons.)
11. BEEF PLASMON SOUP (made with Meat Stock).
— Ingredients: i pint meat stock; 2 teaspoonfuls Beef
Plasmon.
Method. — Pour a pint of ordinary meat stock (in which a
few vegetables have been boiled) on to 2 teaspoonfuls of Beef
Plasmon. Stir and boil for 2 or 3 minutes.
12. BEEF PLASMON SOUP (made with Yegetable
Stock). — Ingredients: 4 onions; 1 carrot; 1 turnip; 1
leek ; 3 sticks celery ; a sprig of parsley ; 2 bay-leaves ; x blade
mace ; 3 teaspoo 7 ifuls Beef Plasmon ; pepper and salt ; i| pints
water.
Method. — Boil all the vegetables in i| pints of water for
45 minutes. Strain this on to 3 teaspoonfuls of Beef Plasmon ;
season with pepper and salt. Stir and boil for 2 or 3 minutes.
21
PART II.— FISH, MEAT, AND
VEGETABLE DISHES.
13. FISH PUDDING. — Ingredients : f lb. cooked while
fish ; 6 oz. cooked potatoes ; 2 os. butter ; i teaspoo 7 iful chopped
parsley ; i dessertspoonful Plasmon powder ; ^ gill water ; i
zuhole egg ; 2 yolks of eggs ; salt , pepper , and nutmeg.
Method. — Butter a plain pudding mould, sprinkle it with
brown crumbs, and boil for 2 minutes. Free the fish from
skin and bones and chop up small. Rub the potatoes through
a sieve. Melt the butter, put in the fish and potatoes, and
let it get hot, then add the liquid and Plasmon, the parsley and
the eggs. Mix well and season to taste. Put the mixture into
the prepared mould, shake it down well, and bake in a
moderately heated oven for 25 minutes. Turn out on a hot
dish and serve.
Note. — This pudding will be found lighter if the white of
egg is whisked stiffly before it is added to the mixture. A
tablespoonful of cream will also be found an improvement. — •
“Food and Cookery,” August, 1903.
14. OYSTER OMELET. — Ingredients: 6 large oysters;
1 teaspoonful Plasmon stock No. 2 ; 1 oz. butter ; 3 eggs ; salt
and pepper.
Method. — Cook the oysters in their own liquor, drain them
and remove the beards, and cut into small dice, beat up the
eggs, and add the Plasmon stock, season to taste with salt and
pepper ; then add the oysters.
Melt the butter in an omelet-pan, pour in the egg mixture
and stir over a quick fire till the eggs begin to set. Fold over
and shape neatly (cushion shape), allow the omelet to take
colour, and turn out into a hot dish. — “ Food and Cookery,”
September, 1903.
22
15. FISH PIE.— Ingredients : i lb. cold fish; i| lb. cold
potatoes ; i oz. dripping or butter ; 2 tablespoonfuls Plasmon
stock.
Method. — Mash the potatoes and pass through a sieve ;
melt the dripping or butter in a saucepan ; add the mashed
potatoes and Plasmon stock, and mix all well together. Shred
up the remains of any cold fish ; season with anchovy sauce or
salt and pepper ; put into buttered pie dish, and cover with
the mashed potatoes ; smooth over, and bake | of an hour.
16. PLASMON MOULD OF KEDGEREE (Breakfast
Dish) . — Ingredients: 2 k teaspoonfuls Plasmon ; 5 pint fish
stock ; 1 lb. cold boiled fish ; 1 teacupful Carolina rice ; 1 oz.
butter ; 2 hard-boiled eggs ; salt, pepper, and cayenne ; \ pint
aspic or savoury jelly, to mask the mould ; parsley and hard-
boiled egg for decoration.
Method.— Rinse a mould with cold water and mask it with
a little aspic or savoury jelly; ornament it with sprigs of parsley
and pieces of hard-boiled egg ; cover the ornamentation with a
little more aspic jelly, and allow it to set. Boil the rice as for
a curry, and when done place it in a basin and stir into it the
butter. Have ready the boiled fish, freed from bones and skin,
and the hard-boiled eggs chopped in fairly large pieces ; add
these to the rice and mix well together, with sufficient salt,
pepper, and cayenne to season it nicely. Have ready | pint
fish stock, made from the bones and skin of the fish, and pour
it gradually upon 2g teaspoonfuls of Plasmon, stirring it well
to keep it quite smooth ; place this Plasmon jelly in a double
saucepan and boil for 4 minutes, keeping it well stirred.
Season it nicely with pepper and salt, and when slightly cooled
add to it the rice and fish, etc. ; stir it well in, place the mix-
ture in the prepared mould, and allow it to set ; when quite firm
dip the mould in hot water and turn out. Garnish with parsley
and hard-boiled egg.
17. PLASMON IRISH STEW. — Ingredients : 1 lb. scrag
of mutton ; 1 1 lb. potatoes ; 6 oz. onions ; ig gills Plasmon
stock, No. 1 ; salt and pepper to taste.
Method. — Gut the meat into neat pieces, trim off some of
the fat, put it in a saucepan with \ pint of cold water, and
25
24. CHICKEN SET IN PLASMON JELLY.—
Ingredients: i pint Plasmon jelly ; i to i g pints chopped
chicken ; pepper , salt , and celery for flavouring; cress for garnish.
Method.— Take i pint Plasmon jelly and flavour with
celery essence. Pour a small quantity into a mould and let
it set. Sprinkle with pepper, salt, and a spoonful of chopped
cold boiled or roast chicken ; then add a little more cool
jelly, and when set again sprinkle with pepper, salt, and
chopped chicken. Continue this until the mould is full.
When quite firm dip in hot water and turn out. Garnish with
small cress.
Ham, tongue, lobster, prawns, etc., may be used in the same
manner.
/
25. TURKISH PILAFF. (The old Maison d’Or recipe.)—
Ingredients : i chicken ; \ pint Plasmon stock ; teacupful veal
or chicken broth; | lb. well-washed Carolina rice ; 3 tomatoes ; 3
tablespoo?ifuls cooked chopped ofiiofi ; 1 tablespoonful veal
suet ; 2 oz. butter ; sprig of thyme ; 2 bay-leaves ; nutmeg ; salt ,
pepper , and a pinch of cayenne.
Method. — Divide the chicken into pieces and saute it very
slowly in part of the butter, with the chopped onions, thyme,
and bay-leaves. When it is of a deep yellow colour, add the
rice, Plasmon stock, seasoning, herbs, and tomatoes (which
should be par-boiled and cut in dice). The whole must now
stew very gently till the broth is absorbed and the rice
thoroughly cooked. This will take about an hour and a half
from the time the rice was put in, and during this time the rest
of the butter, the veal suet, and the teacupful of stock should be
added to the Pilaff, bringing it to a state neither dry nor moist.
To serve, heap the rice upon a hot dish and place the chicken
on top.
26. COLD MEAT SHAPE. — Ingredients: % lb. cold veal;
\ lb. cooked ham ; 1 tablespoojful parsley ; 1 onion ; g pint
Plasmon jelly ; pepper and salt.
Method. — Chop finely f lb. cold veal, | lb. cooked ham,
1 tablespoonful parsley, and 1 well-cooked onion ; season with
pepper and salt. Stir into this \ pint cool (not set) Plasmon
jelly. Pour into a mould, and when firm dip in hot water and
turn out.
26
27. COTELETTES DE MOUTON (froid). — Ingredients:
i lb. neck of mutton ; i egg ; i tablespoo?iful Plasmon ; 2 table-
spoonfuls breadcrumbs ; frying fat.
Method. — Carefully cut the meat into even-sized cutlets
and trim well ; mix the Plasmon and breadcrumbs and beat
up the egg ; brush over the cutlet with the egg, dip into the
Plasmon, and fry in hot fat.
28. SAVOURY CUTLETS.— Ingredients : \ lb. cooked
chicken ( or other meat) ; g pint Plasmon stock ; a little parsley ,
breadcrumbs , a?id white of an egg.
Method. — Mince finely | lb. of cooked chicken (or any
other meat), add a little chopped parsley, pepper, and salt ;
mix into \ pint of Plasmon stock. Cook well, let it get cold,
egg-and-breadcrumb and fry ; serve for breakfast, etc.
29. PLASMON YORKSHIRE PUDDING.— Ingredients :
6 tablespoofisful flour ; 1 oz. Plasmon ; 2 eggs ; 1 pint milk ;
1 saltspoonful salt.
Method. — Put the flour, Plasmon, and salt into a basin, and
mix together. Make a well in the centre, add a little milk,
and work all into a smooth, stiff batter; gradually add the
remainder of the milk, also the eggs (well-beaten first), and
stir briskly for a few minutes. Pour into a well-greased pan,
and bake 20 minutes.
30. PLASMON STEAK AND KIDNEY PUDDING.—
Ingredients : 1 lb. flour ; 2 oz. Plasmon powder ; 6 oz. suet ;
salt ; 1 \ lb. steak ; g lb. kidney ; seasoning.
Method. — Put the flour, Plasmon, and salt in a basin, add
the suet (finely chopped), and mix all with cold water into a
stiff dough. Line a basin with half the paste ; cut the steak
and kidney in nice pieces, season to taste, and put in basin till
nearly full, adding a little water for gravy. 1 hen cover oyer
with remainder of the dough, join the edges round the basin,
and trim off neatly. Wring your pudding-cloth out in boiling
water, tie it over the basin, allowing room for the dough to
swell. Put the pudding in a saucepan of boiling water, and
boil 2 hours.
29
38. SAYOURY VEGETABLES. — Ingredients: ^ lb.
cooked spinach ; b pint Plasmon sauce ; a little cheese ; 6 eggs.
Method. — Take b lb. of spinach, cooked, and pass through
the sieve ; cover with Plasmon sauce mixed with cheese. Serve
in little cases with a poached egg on top.
39. STUFFED TOMATOES. — Ingredients -.4 or 6
tomatoes ; 2 02. grated cheese ; 2 teaspoonfuls Plasmon ; 5 tea-
spoonful salt ; little pepper ; 1 egg.
Method. — Cut the centres out of the tomatoes ; mix all the
ingredients together, fill in the tomatoes with the mixture,
piling high. Bake in a moderate oven for 10 minutes.
40. POTATO CROQUETTES. — Ingredients : 8 or 10
potatoes ( not new ) ; 2 eggs ; 1 heaped tablespoonful Plasmon ;
2 oz. butter ; 1 teaspoonful flour; 1 saltspoonful salt ; some
fine cracker crumbs.
Method. — Boil the potatoes in their skins, peel and grate
them, or pass them through a Victoria nut mill; beat the
butter to a cream, add the eggs, flour, salt, and Plasmon
gradually, beating the mixture all the time. Form into
croquettes about three inches long, brush with egg, and boil in
fat at a temperature of 380 degrees.
41. LETTUCE WITH PLASMON.— Ingredients : 3
lettuces ; 1 teaspoonful Plasmon ; 1 02. butter ; seasoning ; fried
croftets of Plasmon bread.
f
Method. — Cook the lettuce with a little water and butter
till it is tender ; drain it well and pass it through a sieve ; re-
heat with some butter, seasoning, and Plasmon. Serve very
hot heaped upon the crohtes. Garnish with hard-boiled yolk
of egg, and croutons of fried bread.
30
PART III.— SWEETS.
42. PUFF PASTRY. — Ingredients: 4 oz. butter ; 4 oz.
flour ; 4 to 5 drops lemon juice ; 1 tablespoonful Plasmon stock ;
sufficient cold water to make into a stiff paste.
Method. — Sieve the flour on to a baking board, add the
water and Plasmon stock. Roll out to a long strip. Place
the butter in the centre, fold in three, roll out, fold in three
again, set aside for 10 or 15 minutes; repeat this six times,
allowing the pastry to stand between every second rolling.
The pastry is then ready for baking. It must be put into a
very hot oven.
43. SHORT PASTRY. — Ingredients : g lb. flour ; 2 tea-
spoonsful Plasmon; g a teaspoonful baking powder; 5- oz.
butter: 1 dessertspoonful castor sugar ; 1 egg; pinch salt.
Method. — Put g lb. flour, 2 tablespoonsful Plasmon, g tea-
spoonful baking powder, and a pinch of salt through a sieve.
Rub 5 oz. butter lightly in, add dessertspoonful castor sugar,
and mix all to a stiff paste with a little beaten-up egg and
water. Roll out, and use as required.
44. PLASMON SUET DUMPLING.— Ingredients : 1 lb.
flour ; 2 oz. Plasmon ; 6 oz. suet ; salt.
Method. — Put the flour, Plasmon, and salt in a basin ; add
the suet (finely chopped), and mix with cold water into a stiff
dough. Wring out a cloth in boiling water, flour it, tie up the
pudding (allowing room for it to swell) ; boil 2g hours.
Note. — Apple or any fruit pudding can be made with dough
as above.,
3i
45. PLASMON COLLEGE PUDDING. — Ingredients : i
stale sponge cake or i doz. small cakes ; 2 eggs ; 1 gill milk ;
1 gill Plasmon stock ; 1 tablespoonful of any jam.
Method. — Break up the cake into crumbs ; mix in the jam ;
pour on the milk, warm : beat up the eggs stiffly, whip the
Plasmon to a stiff cream ; mix the eggs and Plasmon together,
and stir into the mixture quickly. Steam for 2k hours.
46. RICE PUDDING. — Ingredients : 2 oz. Carolina
rice ; 2 teaspoonfuls Plasmon ; 1 pint boiling milk ; sugar to
taste ; and pinch salt.
Method. — Sprinkle 2 oz. well-washed rice and 2 teaspoonfuls
Plasmon into 1 pint boiling milk ; stir for a few minutes, add
a little sugar, and put in a pie-dish ; bake in a slow oven until
the rice is tender.
Semolina and sago may be treated in the same way.
47. PLASMON RICE PUDDING. — Ingredients : 2 oz.
Carolina rice : 2 teaspoonsful Plasmon powder ; 1 pint milk ;
sifted sugar to taste.
Method. — Butter the dish ; put in the rice and sugar.
Mix the Plasmon with a little of the milk warm, add the
remainder gradually, and pour on to the rice. Put in a slow
oven, and bake for 4 hours.
Tapioca, sago, etc., are made in the same way. Bake
3 hours.
48. PLASMON MOULD (without milk).— Ingredients :
2 tablespoonsful semolina ; 2 teaspoonsful Plasmon powder ;
5 pint tepid water ; 1 pint boiling water ; juice 1 lemon ; sifted
sugar to taste.
Method. — Mix the semolina and Plasmon ; add gradually
the tepid water. Have the pint of water boiling in the pan
with the lemon juice and sugar ; pour into it the mixed
semolina and Plasmon, and boil well for 15 minutes, stirring
all the time. Pour into a wetted mould to set. Serve with
stewed fruit or jam.
Ground rice mould may be made in the same way.
If desired, milk may be used instead of water, when vanilla
or almond flavouring should be used.
32
49. PLASMON ARROWROOT JELLY (without milk).
— Ingredients : 4 teaspoonsful Plasmon arrowroot ; 2 table-
spoonsful cold water ; 1 pint boiling water ; juice 1 lemon ;
sifted sugar to task.
Method. — Mix the Plasmon arrowroot with the cold water.
Have the pint of water boiling in a saucepan with the lemon
juice and sugar ; then pour the Plasmon arrowroot into it.
Boil for 5 minutes, stirring all the time. Pour into a wetted
mould to set.
If for an invalid, half the lemon juice may be used, or as
desired.
If made with milk instead of water, vanilla or almond
flavouring should be used.
50. PLASMON GOLDEN PUDDING.— Ingredients: 4
breadcrumbs ; 1 oz. Plasmon ; 4 oz. marmalade ; 4 oz. castor
sugar ; 4 oz. suet ; 3 eggs.
Method. — Put the breadcrumbs, Plasmon, and finely
chopped suet into a basin ; then add the marmalade and
sugar ; stir all the ingredients together, add the eggs (well
whisked), put into a buttered basin, cover down with a cloth,
and boil for 2 hours. This dish may be garnished by laying
raisins or sultanas evenly round the buttered bowl before
pouring in the mixture. When cooked, turn out carefully,
and sprinkle with castor sugar. Serve with Plasmon sweet
sauce.
51. PLASMON CABINET PUDDING.— Ingredients :
4 oz. stale cake, biscuits , or bread ; g pint milk ; g oz. Plasmon ;
1 e SS ! 1 oz - castor sugar ; and a grate of nutmeg.
Method. — Cut the cake, biscuit, or bread into dice shapes.
Sprinkle the Plasmon over it, and put it in a buttered pudding
mould. Beat up the egg, add the milk, .the sugar, and nutmeg,
and beat well. Pour this into the mould, let it stand for
half an hour to soak, and steam for i| hours. Serve with jam
or marmalade sauce. — “ Food and Cookery,” August, 1903.
52. PLASMON CREAM. — Take 3 tablespoonfuls of
Plasmon stock (No. 3, page 13) and put into a large cup ; whisk
briskly with a wheel whisk until quite thick ; add sugar and
flavouring to taste.
The stock should be quite cold ; if made over-night it gives
the best results. — “ Food and Cookery,” August, 1903.
53. SHREDDED WHEAT BISCUIT PUDDING.—
(Excellent pudding for children.) Ingredients : 4 shredded
wheat biscuits ; 4 lb. raspberry jam ; h pint Plasmon stock ;
1 gill cream ; 1 oz. castor sugar ; 12 drops vanilla essence.
Method. — Take the shredded wheat biscuits ; halve them
lengthwise and spread inside with raspberry jam, or stewed
raspberry puree. Lay them in a glass dish ; pour over
them sufficient raspberry liquor (made by boiling raspberry
jam in water, to which Plasmon stock can be added,
or with juice of fresh raspberry puree), to well soak the
biscuits.
Beat g pint of Plasmon stock with 1 gill of cream and 1 oz.
castor sugar, to a stiff snow; flavour with 12 drops vanilla
essence, heap over the biscuits and serve.
5i. QUEEN’S GOOSEBERRY PIE. — Ingredients : 4
sponge cakes ; Plasmon custard ; stewed gooseberries ; Plasmon
cream.
Method. — Put the sponge cakes in the bottom of a glass
dish ; make some custard with | pint of water and milk, 1
teaspoonful Plasmon, 1 egg, flavouring, and castor sugar. Pour
this over the cakes ; stew some gooseberries with a little
water, and sugar to taste; when tender pour these over the
custard ; whip some Plasmon stock, about a gill, to stiff cream.
Put this on the top of the gooseberries ; set in a hot oven, and
let it brown very slightly. Serve hot or cold.
55 . LIGHT APPLE PUDDING.— Ingredients : 4 or 5
apples; \ lb. butter; \ lb. sugar; 3 eggs; 1 oz. Plasmon;
grated peel of one lemon.
Method. — Wipe and quarter some sound ripe apples, boil
them in a little water till soft, press through a sieve as much as
will make \ lb. ; add the butter and sugar while still hot ; then,
after it gets cool, mix with it the eggs beaten to a foam, the
3
34
Plasmon powder and the grated peel of i lemon. Butter a
pudding form, dust it over with powdered sugar, and fill in
your mixture. The form must be high enough to allow the
rising of the pudding. Try by inserting a straw into the
centre ; if nothing attaches to it the baking is done. Serve
at once.
56. WHITE OF EGG PUDDING. — Ingredients : 3
whites of eggs ; 1 gill Plasmon stock ; 2 tablespoonfuls apricot
marmalade ; 1 \ oz. castor sugar.
Method. — Beat the whites of eggs and Plasmon stock to a
stiff snow ; mix in very carefully the apricot marmalade and
the sugar ; fill the whole into a buttered china dish and bake
in a slow oven for about half an hour. Serve immediately or
it will fall.
57. PLASMON CORNETS. —Ingredients : Flaky pastry ;
| pint Plasmon stock; 5 oz. gelatine; | oz. sugar; 10 drops
essence of vanilla ; cocoanut and chopped pistachio nuts.
Method. — Make the cases on cornet tins ; melt the
gelatine in a little water, strain to the sugar and Plasmon
stock; add essence, and whisk till stiff; divide the mixture,
and colour one half with coffee essence and the other half with
carmine. Fill the cases with some of the mixture ; decorate
those filled with the coffee mixture with pistachio nuts, and
those with red with the cocoanut.
58. SANDWICH. — Ingredients: 2 eggs; 4 tablespoonfuls
sugar ; 3 tablespoonfuls flour ; 1 tablespoonful cream; 1 oz.
pistachio 7iuts ; 1 tablespoonful Plasmon stock; 1 teaspoonful
baking poivder ; 1 tablespoonful butter , melted.
Method. — Beat the eggs and sugar, then add the flour,
butter, and baking powder. Put into two tins and bake for
5 minutes. Whip together 1 tablespoonful cream and 1 table-
spoonful Plasmon stock and spread on 1 sandwich ; sprinkle
on the pistachio nuts, chopped, and cover with the other
sandwich.
35
59 . PLASMON MOULD. — Ingredients : 5 teaspoonfuls
Plasmo n ; 2 teaspoonfuls vanilla essefice ; 1 pint milk ; 2 oz.
sugar ; yolks of 2 eggs ; 1 pint lemon jelly ; f oz. cornflour ;
] oz. gelatine.
Method. — Dissolve the Plasmon in k pint of milk in a
double saucepan, and cool for 5 minutes. Boil the cornflour
and 4 pint of milk together for 10 minutes ; then add the
sugar, yolks of eggs well beaten, vanilla, and thicken ; mix in
the Plasmon, and lastly the gelatine, previously dissolved
in a little warm water, very gradually. Turn into a wet flat
tin to set. When set, cut into diamonds, stars, or any fancy
shape. Line the bottom of a mould with some of the
jelly, let it set ; then lay in the custard shapes and
more jelly to cover; set, and repeat until the mould is full.
Some of the custard may be coloured, if liked, to give
variety.
60. ECONOMICAL PLASMON MOULD.-Ingredients :
i pint milk ; 1 \ oz. cornflour ; | oz. Plasmon ; 2 oz. loaf
sugar.
Method. — Mix the cornflour and Plasmon to a smooth
paste with a little cold milk. Boil milk in an enamelled pan,
add sugar and the paste, stir with a wooden spoon until
it boils ; stir and boil for eight minutes. Turn into a wet
mould.
61 . EGG MOULD. — Ingredients : 1 dessertspoonful
Plasmon ; 1 gill water ; 2 eggs ; flavouring ; 1 dessertspoonful
castor sugar.
Method. — S tir the Plasmon smoothly into the water, add
the well-beaten eggs, the sugar, and flavouring ; cook gently
till the mixture thickens ; pour into a prepared mould ; when
set, turn out and serve.
Note. — Milk may be used instead of water.
62. FLORADOR MOULD. — 1 pint milk; 1 oz. Plasmon
powder ; rind of half a lemon pared very thin ; 1 oz. castor
sugar ; 1 j oz. (medium) Florador.
3 ^
Method. — Mix the Plasmon and Florador to a smooth
paste ; bring the milk almost to the boil with the lemon rind
and sugar in it. Add gradually to the paste ; return the whole
to the saucepan and cook for io minutes, stirring with a
wooden spoon. Pick out the lemon rind and turn the whole
into a wet mould to set.
63. PLASMON CHOCOLATE MOULD (without milk).
- — Ingredients : x tablespoonful cornflour ; i tablespoonful
Plasmon cocoa ; \ pint tepid water ; | pint boiling water ; 3 oz.
sugar ; vanilla flavouring to taste.
Method. — Put the cornflour and Plasmon cocoa into a
basin, mix with the tepid water gradually ; have the water
boiling with the sugar in it (milk may be used in place of
water if preferred). Add the mixed cornflour and Plasmon
cocoa and vanilla. Let it boil for five minutes, stirring all the
time. Pour into a wetted mould to set. Decorate with
blanched almonds, and serve with Plasmon cream whipped
very stiffly.
65. BOILED CUSTARD. — Ingredients : 3 teaspoonfuls
Plasmon; h pint milk ; 3 lumps sugar ; 1 egg.
Method. — Put 3 teaspoonfuls of Plasmon into a saucepan,
adding gradually \ pint lukewarm milk ; boil for 2 minutes,
then add 3 lumps of sugar and 1 well-beaten egg. Stir till
custard thickens, but do not allow it to boil.
65. STEAMED CUSTARD. — Ingredients: 4 teaspoonfuls
Plasmon ; \ pint milk ; 2 eggs ; sugar.
Method. — Dissolve the Plasmon in milk as above, then
add to it 2 beaten-up eggs, which should be poured into a
buttered mould and steamed gently for 30 minutes — till custard
is set. This may be put into a pie dish and baked in a slow
oven.
66. PLASMON LEMON SNOW. — Ingredients : 1 pint
water; | oz. gelatine; | oz. Plasmon; 2 oz. castor sugar;
whites of 2 eggs ; rind and juice of 2 lemons.
Method. — Put the gelatine, Plasmon, water, and lemon
rinds into an enamelled pan ; stir over a slow fire until the
37
gelatine is dissolved, then strain into a basin. When nearly
cold add the sugar, lemon juice, and egg; whisk all to a stiff
froth ; pile in a glass dish and serve. . This dish must be
prepared only just before it is wanted, as, like souffle, it is apt
to collapse.
67. PLASMON RASPBERRY CREAM. — Ingredients :
1 pint milk ; 3 teaspoonfuls Plasmon ; \ pint raspberry juice
(made from fresh fruit or jam) ; 1 oz. gelatine; about 3 oz.
sugar; 1 lemon rifid ; 1 tablespoo?iful brandy ; a feiv drops of
cochineal ; about | pint clear jelly, to mask the mould ; a little
preserved fruit or fresh raspberries , for decoration.
Method. — Rinse a mould with cold water, mask it with a
little clear jelly, and decorate with the preserved fruits ; pour
in a little more clear jelly, just sufficient to cover the fruit, and
allow it to set. Make g pint of the milk just lukewarm, and
pour it gradually upon 3 teaspoonfuls of Plasmon, keeping it
well stirred. Place the saucepan over the fire and boil for
2 minutes, stirring all the time. When cooked pour the
Plasmon stock into a basin and allow it to get cold. Tear up
the gelatine and put it to soak for a few minutes in the other
g pint of milk, then place it in a saucepan with the thinly
peeled rind of lemon, and dissolve it very carefully ; strain it
into a basin and allow it to cool. If fresh fruit is not in season,
take 2 large tablespoonfuls of raspberry jam and 1 dessert-
spoonful of red currant jelly and boil together with a ^ pint of
water and 2 oz. of sugar until it becomes a thick syrup ; strain
it, and when a little cooled stir it gently into the gelatine and
milk. When the Plasmon stock is quite cold whisk it until it
is quite thick, then stir it very gently into the other ingredients ;
add the brandy and enough cochineal to make it a good
colour, pour it into the prepared mould and allow it to set.
To turn out, immerse the mould in hot water.
68. GINGER CREAM. — Ingredients: Yolks of 3 eggs;
1 oz. sugar ; 1 gill milk ; \ gill gitiger syrup ; h pint cream ;
2 oz. ginger ; f oz. gelatine ; 3 teaspoonfuls Plasmon.
Method. — Dissolve Plasmon in the milk and boil for
2 minutes, then make into a custard with yolks ; add sugar
and set aside to cool ; whip the cream ; dissolve gelatine
in ginger syrup. Stir the dissolved gelatine into the custard,
38
add the ginger cut up into dice, and lastly the whipped cream.
When commencing to set pour into a mould coated with wine
jelly and ornamented.
69. COFFEE CREME. Ingredients: f pint milk ; i oz.
Plasmon ; 2 oz. ground Moca ; yolks of 5 eggs ; 2 oz. sugar.
Method. — Boil the milk with the Plasmon, stirring all the
time, then pour into it the Moca coffee. Cover up and put in
a warm place where it will draw, not boil, leave it there for
about 10 minutes, then strain and add the yolks of eggs,
beaten light beforehand, and the sugar. Beat the whole
vigorously, fill into cups and finish in a bain-marie.
Note. — For a bain-marie use a shallow pan. Fill with
boiling water up to three-quarters the height of the cups you
are going to use. Cover the pan with a second one, and leave
it where the water keeps boiling moderately. When the
surface of the mixture begins to thicken, which will be in
about 10 minutes, remove the pan from the fire and take the
cups out of the water, for if the water is allowed to boil too
rapidly or too long the custards will be spoilt.
70. CHOCOLATE CREME. — Ingredients : oz. Plas-
mon chocolate ; 1 pint milk ; 4 eggs ; 2 oz. sugar.
Method. — Dissolve the chocolate in the hot milk, and
proceed exactly as in the foregoing recipe.
Both the above are delicious cold sweets.
71. PLASMON ICE CREAM. — Ingredients : 1 table-
spoonful Plasmon poivder ; 1 pint milk or milk and cream ;
4 tablespoonfuls castor sugar. Essence of vanilla (for vanilla
ice ) ; | pint pineapple puree (for pineapple ice) ; h pint fresh
raspberry or strawberry puree, passed through a sieve (for
raspberry or straiv berry ice).
Method. — Mix the Plasmon with the milk and boil it ;
when cold, stir in the sugar and the fruit or essence, which-
ever is used. Freeze in the ordinary way.
This ice, being nourishing, is highly recommended for
invalids and in throat troubles.
Ices with other flavourings, such as strawberry, raspberry,
etc., may be made in the same way.
39
72. PLASMON COFFEE ICE.— 2 oz. (2 heaped table-
spoonfuls) Plasmon to make 1 pint Plasmon milk stock (see
below ) ; 1 pint water ; 4 oz. coffee ; 8 oz. sugar ; 1 gill cream.
The Plasmon Milk Stock is made as follows Put
1 pint of milk in a pan to warm, put the 2 oz. of Plasmon in a
basin, add enough of the milk whilst it is tepid to mix the
Plasmon well ; when mixed add it to the rest of the milk in
the pan and boil, stirring all the time ; then stand aside to cool.
Method. — Make the coffee with the water in the usual way,
strain well, and stand aside to cool; add it to the Plasmon
milk stock ; add the cream and sugar. Freeze as usual.
73. PLASMON YANILLA ICE CREAM.— Ingredients :
2 oz. (2 heaped tablespoonfuls ) Plasmon; 1 quart milk ; 1 gill
cream; 6 oz. castor sugar ; 1 teaspoonful vanilla essence.
Method. — Warm up a pint pf the milk in a stewpan. Mix
the Plasmon in a basin with enough tepid milk to make a
creamy mixture ; then add the remainder of the milk in the
pan, and boil, stirring all the time ; add the sugar and then
allow it to cool. This is Plasmon milk stock.
When cold add the pint of cold milk, the cream, and the
vanilla essence. Mix and freeze in the usual manner. — “ Food
and Cookery,” September, 1903.
74. PLASMON APRICOT ICE.— The same as above,
omitting the vanilla and adding one pint of apricot pulp, which
is obtained by passing the cooked fruit through a sieve. Straw-
berries, peaches, and other fruits may be used in the same way.
When preserved fruits are used less sugar than the above
quantity should be taken. — “ Food and Cookery,” September,
1903.
75. PASTRY BASKET. — Ingredients : ^ H> • flour ; 5 lb.
butter ; yolk of 1 egg; 2 teaspoonfuls Plasmon; g teaspoonful
baking pmvder ; 2 oz. chopped burnt almonds ; 1 gill cream ; a
few apricots.
Method. — Place the flour, Plasmon, and baking powder in a
basin ; mix well, then rub in butter, and form into a paste with
cold water and the yolk. Line a square tin with the pastry,
40
also six cornucopia moulds, and bake in quick oven. When
cooked and cold, brush over with beaten white of egg and coat
with the chopped almonds. Place a layer of apricots in the
bottom of pastry case and fill the cornucopia with them cut in
pieces ; fill up with whipped cream.
76. QUAINTON BASKETS. —Ingredients : The weight
of 2 eggs in butter , sugar, and flour ; pinch salt ; a few drops
vanilla essence ; Plasmon slock ; royal icing ; angelica.
Method. — Beat butter and sugar to a cream ; add eggs, one
at a time, and beat well ; sift in the flour, stirring gently.
Butter some oval-shaped tins, fill them two-thirds, and bake in
a moderate oven for about 20 minutes. When cold take out
the centre neatly ; put some narrow strips of angelica to form
handles ; decorate the sides with royal icing, trellis-work pattern.
For centre, whip some Plasmon stock, slightly sweeten, add a
few drops of vanilla, whip until a nice cream, fill baskets ; if this
sweet has to wait any time it is as well to add a little cream
or white of egg to the Plasmon stock to give extra stiffness.
Sprinkle with chopped pistachio, place on one or two cherries
dipped in fondant, and serve daintily.
77. CREAM TARTS. — Ingredients: 3 oz. flour ; 1 oz.
Plasmon ; 2 oz. hitter ; salt; yolk of egg and water ; whipped
cream ; jam.
Method. — Rub the butter into the flour and add the
Plasmon and salt, mix to stiff paste with the egg and water,
roll out, put into greased tins, and bake in a hot oven for half
an hour ; when cold put in cream and jam or Plasmon snow
cream.
78. PLASMON MOSS BASKETS. —Ingredients : 2
eggs ; 4 tablespoonfuls castor sugar ; 3 tablespoonfuls flour ;
1 tablespoonful Plasmon ; 1 teaspoonful baking powder ;
flavouring to taste.
Method.— Beat the eggs and sugar to a cream; then add
the flour, Plasmon, and baking powder ; put into round greased
tins, and bake in a slow oven for about 15 minutes. Scoop
out the centre, dip in thick Plasmon stock, toss in chopped
pistachio nut, and fill with cream.
4i
79. MAFEKING PUDDING. — Ingredients: i pint warm
water ; xo teaspoonfuls Plasmon ; 4 teaspoonfuls castor sugar ;
a feiv drops vanilla essence ; 6 bananas ; 4 os. Savoy biscuits ;
1 pint cream or whites of 2 eggs whisked stiffly into h pint cold
Plasmon stock.
Method. — Prepare a pretty flat dish (white, to show up the
colours of this dainty pudding). Make the Plasmon jelly thus:
Pour 1 pint of warm water on to 10 teaspoonsfuls Plasmon (in
a double saucepan, to dissolve this large quantity evenly) ; boil
for 4 minutes, then pour into the dish and set till cool. When
set, place a thick layer of bananas, cut in slices lengthways, on
the set jelly ; sprinkle lemon juice and sugar over the bananas,
then heap up very lightly the Plasmon snow cream ; tint a little
a pale pink for top; decorate sides of dish with Savoy biscuits
placed standing upwards.
80. PLASMON FANCY SWEET.— Ingredients : 12
sponge fingers ; 2 bananas ; 1 gill cream; 1 dessertspoonful
Plasmon.
Method. — Arrange the sponge fingers prettily in a glass
dish ; peel and slice the bananas ; whip up the cream with 1
tablespoonful of sugar. Add the sliced banana, pile high in
the centre of the sponge ; decorate with preserved cherries
and angelica. Garnish with chopped pistachios.
81. CHARLOTTE OF PLASMON. — Ingredients : 12
Savoy biscuits; f pint Plasmon stock; 15 drops essence
vanilla; i' oz. sugar; | oz. gelatine ; violets; angelica; 2
tablespoonsfuls jelly.
Method. — Put into a round tin about 2 tablespoonfuls
jelly and allow it to set ; line the tin with Savoy biscuits
trimmed nicely ; put Plasmon stock, essence, sugar, and
gelatine (previously melted in 1 tablespoonful of water) into a
basin, and whisk until stiff ; fill the centre of the tin and allow
to set ; turn on to a dish and decorate to taste with violets and
angelica.
82. PLASMON CHOCOLATE JELLY.— Ingredients :
2 oz. Plasmon cocoa ; 1 \ oz. cornflour ; 2.\ oz. sugar ; i 4 pints
water ; vanilla flavouring.
42
Method. — Mix the cocoa and cornflour to a smooth batter
with a little Plasmon and tepid water, add the sugar, and heat
up. Add the remainder of the water and boil for five minutes
whilst stirring. Remove from the fire and add a few drops of
vanilla essence. Pour into a pudding mould previously rinsed
with cold water. When quite set turn out on a dish and
decorate with whipped cream and angelica. — “Food and
Cookery,” September, 1903.
83. PLASMON CALYES-FEET JELLY.— Ingredients :
i pint sweetened calves-feet jelly ; rinds of 2 lemons ; g pint
Plasmon jelly ; 5 teaspoonfuls Plasmon ; g pint ivater.
Method. — To | pint of sweetened calves-feet jelly, in which
the rinds of two lemons have been steeped, mix, when cool,
£ pint of Plasmon jelly, 5 teaspoonfuls Plasmon, and g pint
water. Pour into a mould, and when set turn out. Lemon
juice or any other acid must not be used.fqr feVfg’TWgaP,'' tbfn
mixture on to board, add the Plasmon, knead well (like bread)
with the hands into a smooth mass, then colour and flavour as
pleased. This mixture will make 10 strawberries, coloured with
carmine, and 5 or 6 small carrots, coloured with carmine and
apricot yellow. Tie carrots in bundles with ribbon. Put
strawberries in bon-bon cases.
90. PLASMON FONDANTS (Portable Food for
Cyclists) . — Ingredients : g lb. loaf sugar ; g gill water ; 1 oz.
butter ; 1 tablespoonful cream ; 2 teaspoonfuls Plasmon ; vanilla
afid chocolate.
Method. — Boil the sugar and water to 245 degrees Fahr. ;
wet a bowl with cold water, pour the mixture into it ; beat to a
cream ; add Plasmon, butter, and cream ; beat till well mixed
and white ; flavour and colour if liked. Have ready some
milled chocolate ; form fondant mixture into little cakes, dip
them in the milled chocolate, and drop on greasy proof paper
to cool. Put in bon-bon cases.
PART IV.— SAVOURIES.
Although the following recipes are classed as “ Savouries,”
to serve as a course immediately following sweets, most of the
dishes are suitable for hors d’ceuvres. They are also well
adapted for buffets at balls, evening parties, “at homes,” etc.
The tomato paste is capable, in competent hands, of being
turned to much use in the preparation of quite a variety of
savoury toasts, tartlets, etc.
91 . PLASMON BUTTERFLIES. — Ingredients : 2 oz.
flour; h teaspoonful Plasmon, for pastry ; i oz. butter; 2 oz.
Parmesan cheese ; dust cayenne pepper and salt , white pepper ,
baking powder ; 1 small egg ; | gill cream ; f teaspoonful
Plasmon ; for mixture , a few drops cochineal ; parsley stalks.
Method. — Put the flour into a basin, add \ teaspoonful of
Plasmon, cayenne, white pepper, and salt. Rub in the butter,
add 1 oz. grated Parmesan cheese and pinch of baking powder ;
mix to stiff paste with well-beaten egg ; roll out to about g in.
in thickness ; stamp out 8 or 9 rounds with a fluted cutter
about the size of a crown piece ; work up all the remaining
pieces into a ball; roll out, cut into crescent shapes (16 or
18) ; bake on a greased tin in a moderate oven for about 10
minutes. When quite cold smear round the edges of the
pastry with cochineal, using the finger for the purpose. Whip
up the cream stiffly, add f teaspoonful Plasmon, 1 oz. grated
cheese, pepper, and salt. Force this mixture through a large
rose pipe on to the rounds ; fix 2 crescent shapes in the
cream to represent wings, and 2 tiny pieces of parsley
stalk to represent feelers. Serve on a dish paper. Cost
\ to. fump sugar ; 1 tectspoonpu Plasmon ; .j teacup water.
Method.— Beat eggs well; boil sugar and water together
tor x minute; dissolve Plasmon in the water and sugar, and
4
46
Plasmon ; sap green ; and small quantity of truffles , chilli and
parsley.
Method. — Take two filleted whiting, or the remainder of
any cold white fish, pound in a mortar until quite smooth, add
i tablespoonful thick Bechamel sauce ; add to these, very
slowly, 4 tablespoonfuls Plasmon jelly, just dissolved, and mix
well together ; season with cayenne and pinch of salt ; stand
in a cool place for half-hour to set, then place on a slab in
portions about the size of a small egg ; press flat, place in
centre of each a piece of lobster butter (made as below) to
form yolk, close each up into the shape of an egg, and stand
on ice for 15 minutes. Make 1 pint of Plasmon jelly, to be
used for outside coverings ; divide into three equal portions
for the green, brown, and white. For green, add a few drops
of sap green ; the brown, add a little Beef Plasmon ; the
white, 1 teaspoonful of cream ; then coat each egg over three
times ; garnish the green with truffles ; the brown and white
with chopped parsley ; add a little finely chopped chilli on the
brown. Serve for breakfast dish.
Lobster Butter. — Take half the contents of a small jar of
lobster paste and mix with | oz. fresh butter, and use as
above.
93. ANCHOYY PATTIES. — Ingredients: | oz. butter;
| gill Plasmon stock ; \ oz. flour ; x hard-boiled egg ; 1 tea-
spoonful anchovy sauce ; pepper and salt ; a squeeze of lemon
juice ; | teaspoonful chopped parsley.
Method. — Melt the butter, add the flour, then the stock ;
allow to boil until the panada leaves the sides of the saucepan.
Chop parsley and egg, and add together.
94. PLASMON HAM JELLY.— Ingredients : { lb. ham;
| pint Plasmon jelly ; 1 tablespoonful aspic jelly.
Method. — Take ^ lb. ham, pounded and passed through a
sieve ; mix with \ pint Plasmon jelly 1 tablespoonful aspic
jelly ; set in any little fancy moulds. Serve for breakfast or
49
PART V— CAKES, BISCUITS, AND
BREAD.
103. PLASMON SPECIAL ORNAMENTAL CAKE.-^
Ingredients: 4 lb. butter ; 4 lb. castor sugar; 6 oz. flour ;
2 oz. Plasmon ; 3 eggs ; 4 lb. almond paste.
Method. — Beat 4 lb. butter into a cream, add 4 lb. castor
sugar and beat again for 10 minutes; take 6 oz. flour and
2 oz. Plasmon. Well mix together, then slowly work in with
butter and sugar ; beat up 3 eggs (only 3 required when
using Plasmon), add to the other ingredients, and thoroughly
mix all together ; flavour with a few drops of vanilla essence ;
have tin ready, well buttered, and paper well buttered to line
it ; place the mixture in, and bake in moderate oven about
1 hour. When cold, ice over with pink icing made to a paste
of the ordinary consistency with Plasmon stock. Take | lb.
almond paste and mix in 1 teaspoonful of Plasmon, add a few
drops of sap green to colour ; have ready white Royal icing
and ornament the top in any fancy design.
104. CHOCOLATE CAKE. — Ingredients : | lb. butter ;
\ lb. castor sugar ; j lb. fine flour ; | lb. Plasmon chocolate ;
1 oz. Plasmon powder ; a little icing sugar a?id milk.
Method. — Beat | lb. butter to a cream, and | lb. castor
sugar, then add 5 lb. fine flour and 1 oz. Plasmon, also | lb.
Plasmon chocolate and 2 well-beaten eggs ; bake 1 hour.
Pour Plasmon chocolate, melted with a little icing sugar and
milk, over cake.
105. SPONGE CAKES — I ngredients : 5 eggs; 4 lb. flour ,
I lb. lump sugar ; 1 teaspoonful Plasmon ; 2 teacup water.
Method. — Beat eggs well; boil sugar and water together
for 1 minute ; dissolve Plasmon in the water and sugar, and
4
5o
pour hot on the eggs, beating all the time ; whisk till thick,
then sift in flour ; stir very lightly and pour into greased and
sugared tins ; bake in a moderate oven till done. The above
quantities are sufficient to make two nice cakes.
106. LEMON CAKE. — Ingredients: g lb. flour ; \ lb.
butter ; | lb. castor sugar ; 2 eggs ; 1 oz. Plasmon ; 1 teaspoonful
baking powder; rind of 1 lemon; 1 oz. candied lemon peel ;
| gill milk.
Method.- — Put butter and sugar into a basin and beat to a
cream, then add the eggs and beat well again ; stir in all the
dry ingredients except the baking powder ; add the milk and
flavourings, and mix well;, stir in the baking powder; turn
into well-greased tins, and bake in a moderate oven from 20
minutes to 1 hour, according to size. Try the cake with a
skewer, if it comes out clean the cake is done. Turn out and
place on a sieve to cool.
107. SWISS ROLL. — Ingredients: 3 eggs; 4 oz. sugar;
3 oz. flour ; 1 teaspoonful Plasmon stock ; £ teaspoonful baking
powder ; 2 tablespoonfuls jam.
Method. — Whisk the sugar and eggs together over hot
water (not boiling) until thick and creamy ; add Plasmon
stock and flour, mix lightly together, and lastly add baking
powder. Butter a baking tin and line it with a buttered paper,
on to which pour the mixture. Place in a hot oven and bake
from 7 to 10 minutes. Heat the jam. When the roll is ready
turn out on a piece of white paper which has been dusted with
castor sugar. Spread on jam and roll up quickly.
Icing for Swiss Roll. — Ingredients : 4 oz. icing sugar ;
2 oz. fresh butter ; 1 teaspoonful Plasmon stock ; 2 sticks Plasmon
chocolate.
Method.— R ub sugar through a sieve, mix the butter and
sugar together, grate the chocolate and add to mixture which
is then ready for use.
108. PEACH CAKES. — Ingredients : 6 oz. flour ; pinch
salt; 3 oz. castor sugar; 3 oz. butter; 3 eggs ; 2 teaspoonfuls
Plasmon ; \ teaspoonful baking powder ; a little carmine and
sugar.
5i
Method. — Put butter and sugar in a bowl, beat 10 minutes ;
add yolks of eggs, and beat io minutes. Beat whites to stiff
froth ; add flour mixed with Plasmon ; next add a little of egg
and flour alternately, stirring gently all the time. Lastly, add
baking powder ; pour mixture into buttered moulds (peach-
shaped for preference); bake in moderate oven 15 minutes.
Colour with carmine and sift sugar over. Garnish with vine
leaves.
109. ALMOND CAKES. — Ingredients : 2 oz. flour ; 2 oz.
castor sugar ; 2 oz. butter ; 1 l egg ; pinch salt ; k teaspoonful
vanilla ; 1 teaspoonful Plasmon.
Method. — Beat the butter and sugar to a cream ; beat the
egg and add it alternately with the flour (the salt and Plasmon
should be previously mixed with the flour) ; then add the
vanilla. Beat the mixture well. Grease a shallow baking tin
and line with paper, spread the mixture over evenly, and bake
in a quick oven for 15 minutes. Just before it is done brush
over with the white of 1 egg beaten up with 1 oz. sugar ; then
strew 2 oz. chopped almonds over and return to the oven, and
bake till a fawn colour. Turn out and cut into triangle
shapes.
110. PLASMON TEA BUNS. — Ingredients : 2 oz. butter ;
2 oz. sugar ; 5 oz. flour ; x large teaspoonfil Plasmon ; 1 egg,
divided and beaten separately ; 2 oz. dried cherries ; 1 oz.
angelica , cut up thinly ; a few drops vanilla flavouring ; J tea-
spoonful baking powder.
Method. — Beat the butter and sugar to a cream ; add
yolk of egg, and beat well ; then add flavouring ; mix dry
ingredients on plate and add them to the ingredients in the
basin, and a little milk if required — it must not be mixed too
stiffly. Lastly, add the white of egg, beaten to stiff froth ;
put the mixture into small greased tins, and bake in hot oven
for about 15 minutes; or it maybe baked in one large tin,
when it will tak# about 1 hour to cook.
111. PLASMON CHEESE CAKES. — Ingredients: 1 pint
milk ; 1 teaspoonful Plasmon ; 1 oz. butler ; 1 oz. sugar ; 1 oz.
flour ; 1 oz. almonds, blanched and chopped ; a few drops essence
of almonds ; 1 egg.
52
Method. — Put the milk into a saucepan ; when warm,
sprinkle in i teaspoonful of Plasmon; bring it to the boil,
and let it boil for 2 minutes, stirring well all the time ; then
pour into a clean basin. Put the butter and flour into the
saucepan and stir over the fire for a few minutes ; then add
the sugar, flavouring, the egg (well-beaten), and the milk with
the Plasmon dissolved in it; stir all together, and boil for
about 3 minutes; then stir in the chopped almonds. Line
some patty-pans with flaky pastry, put some of the cheese
cake mixture in each, and bake in a hot oven for about
15 minutes.
112. CHERRY CAKES. — Ingredients : For Pastry —
3 oz. flour ; 1 oz. Plasmon ; 2 oz. butter ; salt ; yolk of
egg, and water. For Mixture — 2 oz. butter ; 2 oz. sugar ;
1 oz. dried cherries ; 1 oz. peel ; 1 oz. cake crumbs ; 5 oz.
cornflour ; 1 egg.
Method. — To make the mixture, cream the butter and
sugar together, and add the rest of the dry ingredients and
the eggs gradually until it becomes like a thick cream. Make
the pastry by rubbing the butter into the flour and adding the
Plasmon, mixing with the egg and water until it becomes a
thick paste. Roll out and cut into rounds ; put pastry into
greased tins, and add a teaspoonful of the mixture. Bake in
a hot oven for 15 minutes.
113. COCOANUT BISCUITS. — Ingredients : | lb. cocoa-
nut ; 5 lb. castor sugar ; 1 oz. Plasmon ; whites of 3 eggs.
Method. — Put castor sugar and eggs into a basin, and
whisk to a stiff froth ; then lightly stir in cocoanut and
Plasmon. Place in little heaps on a buttered paper on a
baking-sheet, and bake in a moderate oven about 20 minutes.
Dry well, and keep in an air-tight tin.
114. SHORTBREAD. — Ingredients: 6 oz. flour ; 2 oz.
Plasmoti; \ lb. butter ; 2 oz. castor sugar ; flavouring.
Method.— Rub the butter into the flour; add the Plasmon,
sugar, and flavouring ; knead well until it is quite smooth ;
roll out, and bake in slow oven about | hour.
53
115. SPONGE FINGERS.— Ingredients : The weight of
2 eggs in sugar , i egg in Plasmon, and 2 eggs in flour.
Method. — Beat the eggs and sugar well together ; sprinkle
in the Plasmon and flour gradually, stirring all the time. Put
into greased tins ; bake in a very hot oven for 6 minutes.
116. WINE BISCUITS.— Ingredients : 8 oz. pastry flour ;
5 oz. butter ; 2 oz. Plasmon stock ; rind of 1 lemon ; 2 oz.
sugar; 1 oz. cornflour.
Method. — Cream the sugar and butter well together; add
the Plasmon stock, beat well, add flour lightly. Knead the
mixture into a nice stiff dough, roll on a well-floured board,
cut into fancy shapes, bake 15 minutes a pale colour, decorate
with coloured sugars.
117. PLASMON BREAD (Home-made). — Ingredients :
3 lb. flour ; 1 teaspoonful salt ; b oz. German yeast ; 5 oz.
Plasmon; 1 teaspoonful sugar; i| pint warm water or milk
and ivater ; salt.
Method. — Put flour in basin, make a hole in centre and
sprinkle salt round the sides ; dissolve the Plasmon in the
warm water, and add to the yeast and sugar; pour into the
centre of flour, then knead well, and set to rise for about
2 hours. Make into loaves, and bake till done.
Wholemeal Bread. — The same proportions as white
bread, using fine wholemeal.
54
PART VI.— IN VALID COOKERY.
The following recipes have been specially prepared for
invalids (particularly diabetics), but practically every one of
these will be found delicious and quite suitable for ordinary
use. If not required for patients suffering from obesity,
diabetic affections, gout, and certain forms of skin diseases,
sugar should be substituted for saccharin in the sweet dishes.
Although saccharin (a preparation from coal-tar) possesses a
sweetening power many times greater than cane or beet sugar,
it is not a food, and is therefore of no value except medicinally.
It is to be noted that Plasmon lightens dishes and greatly
facilitates digestion and nutrition.
118. FISH CUSTARD. — Method: Take fora i -pint mould
2 large tablespoonfuls Plasmon, dissolve in \ pint tepid milk ;
let this come to the boil, turn into a basin to get cold, and keep
stirring occasionally. Have a haddock or 2 whitings cut into
slices, and boil in milk for about f hour ; add to this 1 sliced
onion, white and black peppercorns, 2 bay-leaves and a little
thyme ; simmer for about 5 hour, strajn, and when cold add
to this the raw yolks of 3 eggs and the prepared Plasmon.
Pour into a buttered mould, and steam for 1 hour.
119. REEF TEA (Diabetic). — Ingredients : \ lb. beef
s.'enk ; \ pint water ; 1 teaspoonful Plasmon; 1 pinch of salt.
Method. — Shred beef finely and place in the water, to
which the salt and Plasmon have been added, and let it
stand about 1 hour ; then put into a jar or saucepan, and cook
gently for 20 minutes. Do not let it boil ; stir well while
cooking.
Beef-tea jelly may be made in the same way, using 1 gill
water, 1 teaspoonful Plasmon.
55
120. MUSHROOM CUTLETS (Diabetic).— Ingredients :
h lb. mushrooms ; i oz. butter ; x tablespoonful thick Plasmon
stock ; i teaspoonful cream ; i egg ; seasoning to taste ; i
tablespoonful dry Plasmon ; frying fat.
Method. — Prepare mushrooms, melt butter in a saucepan,
and stew mushrooms in it till tender ; chop finely or rub through
sieve ; then add Plasmon stock, cream, and seasoning. When
cold and stiff shape into cutlets, brush over with egg, and
sprinkle with dry Plasmon ; fry in boiling fat. Serve with
brown gravy.
121. TOMATO CUTLETS (Diabetic). — Ingredients :
i lb. tomatoes ; i k tablespoonfuls Plasmon ; i oz. butter ; i
tablespoonful cream ; i egg; seasoning to taste ; frying fat.
Method. — Stew the tomatoes in butter until tender ; rub
through sieve, return pulp to saucepan, mix in i tablespoonful
of Plasmon slowly, add cream and seasoning. Cook gently
until quite thick, but do not boil ; pour on to a plate ; when
cold shape into cutlets, brush over with egg, and sprinkle with
Plasmon ; fry in boiling fat. Serve with brown gravy.
422. BAKED APPLE PUDDING WITH CUSTARD
(Diabetic). — Ingredients: h lb. apples; 2 eggs ; \ gill
Plasmon stock ; | oz, butter ; 1 teaspoonful Plasmon ;
saccharin to taste.
Method. — Stew or bake apples until they form a pulp ;
when cool, add yolk£ of two eggs, saccharin to taste, and
stock ; beat whites up to stiff froth and stir in lightly ; pour
into a prepared pie-dish and bake gently for about 20 minutes.
To prepare pie-dish, line with butter and shake over it some
dry Plasmon.
123. CUSTARD (Diabetic). — Ingredients: i egg ; bgill
Plasmon stock ; \ gill milk ; saccharin to taste; a small
piece of lemon peel.
Method. — Well beat egg, add stock and milk, lemon peel,
and saccharin to taste ; pour into a jug or a double saucepan ;
cook gently until thick, but do not allow to boil.
56
124. LEMON SPONGE (Diabetic). — Ingredients : \pint
Plasm on stock ; -f oz. gelatine ; a little water ; saccharin ,
lemon peel , and citric acid to taste.
Method. — Soak gelatine in about a tablespoonful of water
for about 20 minutes, then pur it into a saucepan with the stock,
a small piece of lemon peel and saccharin ; cook until gelatine
is dissolved, but do not boil ; pour into a basin, add citric acid
to taste, remove lemon peel, and beat mixture to a stiff froth.
125. INVALID JELLY. — Ingredients : | oz. gelatine ;
| pint Plasmon stock ; | pint milk ; § oz. sugar ; 1 egg ;
flavouring.
Method. — Make the stock by mixing 1 teaspoonful Plasmon
with \ pint water; bring to the boil. Dissolve the gelatine in
the milk and add to stock, with the sugar flavouring and
beaten-up egg. Mix well together, and pour into wet mould.
126. BEEP PLASMON (for ordinary Beef Cup).—
Ingredients : 1 teaspoonful Beef Plasmon ; pepper , celery
salt; 1 teaspoonful water.
Method. — To 1 teaspoonful Beef Plasmon add 1 teacupful
boiling water, and season with pepper and celery salt. This
is improved by being boiled for 2 minutes.
127. PLASMON BLANCMANGE OR JELLY (Diabetic).
— Ingredients : \ pint milk ; 3 teaspoonfuls Plasmon ;
saccharin ; rind of 1 lemon.
Method. — Put the Plasmon into a saucepan, add to it part of
the milk, mix to a thin paste, add the remainder of the milk
and bring to the boil, add the lemon rind and simmer for about
20 minutes. Dissolve the gelatine in 1 tablespoonful warm
water, strain it into the Plasmon, add sufficient saccharin to
sweeten (about | teaspoonful), strain and mould the mixture,
set in ice and turn out. Plasmon vanilla sauce can be poured
round if liked.
59
133. FRENCH WHITE SAUCE (Bechamel).— Ingre-
dients : 2 pints white Plasmon stock ; i pint cream ; i table-
spoonful Plasmon arroivroot ; r small bunch herbs ; i small
bunch parsley ; 2 cloves ; half a bay-leaf ; a feiv mushrooms or
a little grated cheese ; salt to favour ; a feiv peppercorns ( not
pepper , as that would spoil the white colour of this sauce).
Method. — Put the sweet herbs, parsley, bay-leaf, cloves, and
peppercorns (tied loosely in a piece of muslin) to boil in the
Plasmon stock until the stock has extracted the flavour of the
herbs, etc. ; remove the muslin bag of herbs, and allow the
stock to boil' till nearly half is reduced. Now mix the arrow-
root smoothly with the cream, pour it to the reduced stock,
simmer slowly for 10 minutes if the sauce be thick ; if too thin,
stir briskly till it thickens. Always make it thick, as it may be
thinned by adding milk, cream, or Plasmon stock. Add
grated cheese to this stock, if liked, and serve over a
cauliflower, turnips, etc.
134. BROWN SAUCE (Espagnole). — Ingredients : 2
slices lean ham; 1 lb. veal ; i| pint Plasmon stock ; 2 or 3
sprigs parsley ; half a b ay -leaf ; 2 or 3 sprigs savoury herbs ;
6 small green onions ; 3 eschalots ; 2 cloves ; 1 blade mace ; 2
glasses sherry or madeira ; 2 oz. butter ; 2 oz. flour ; 1 or 2
tablespoonful sauce ; salt to sauce.
Method. — Fry the veal and ham (cut into neat pieces) a
good brown, till a nicely coloured glaze is produced in the pan,
then add the remainder of the stock and all the herbs, etc.,
and allow it to simmer for 1 hour. Strain and skim off every
particle of fat ; fry the flour a nice brown, add the strained
stock, cook a few minutes, then add the two sauces, salt,
cayenne, and last of all the wine, and serve.
135. CREAM SAUCE (for Vegetables). — Ingredients:
1 oz. Plasmon arroivroot ; 1 pint Plasmon stock ; | pint cream ;
salt ; any fresh vegetables — carrot , turnip , onion — and bunch
sweet herbs.
Method. — Put all the vegetables, nicely cut, into x pint
water, and cook gently till the flavour of vegetables is extracted;
strain the vegetables away from stock, and use equal parts of
crearn and vegetable stock or Plasmon stock ; thicken with
1-2 oz. arrowroot to each pint ; season, and add a few drops
of lemon juice, if liked. Previous to adding the stock blend
6o
smoothly the arrowroot with cold milk to a paste. This sauce
is excellent for asparagus, artichokes, young carrots and
turnips, marrows, and various kinds of beans.
136. TOMATO SAUCE.—Ingredients : 3 doz. tomatoes ;
i oz. garlic ; i oz. eschalot ; 2 oz. salt ; 1 green capsicum ;
h teaspoonful cayenne ; 2 pickled gherkins ; 6 pickled onions ;
1 pint vinegar; 1 gill Plasmon stock; juice of 6 lemons. To
each 1 lb. of tomato pulp allow 1 pint chilli vinegar.
Method. — Choose the tomatoes when quite ripe and red;
put them in a jar with a cover to it and bake them till quite
tender ; skin them and rub through a hair sieve. Measure
the pulp, and to each 1 lb. pulp add 1 pint vinegar, and then,
having previously finely powdered or finely chopped, add all
the other ingredients. Boil the whole together till everything
is tender, then again rub through a sieve, and add the lemon
juice. Now boil the whole again, adding the Plasmon stock
till it becomes as thick as cream, and keep continually stirring
(with a wooden spoon); bottle when quite cold. If the flavour
of the garlic or eschalot is not liked, put very little ; also very
little chilli vinegar, unless a hot sauce is desired.
137. CHUTNEY SAUCE.—Ingredients: Equal parts of
sweet chutney and hot chutney ; add 4 tablespoonfuls , ivhen
mixed , an equal measure of brown sauce ; 1 teaspoonful French
mustard ; 1 tablespoonful tomato pulp ; 1 gill Plasmon stock ;
1 teaspoonful brown colouring; salt to taste.
Method. — Boil together, mix well, and bottle. This sauce
is nice with grills, broils, savouries, entrees, cold meat dishes,
etc. If liked sweet, mix together more sweet chutney than
hot, and vice versa.
138. SWEET SAUCE (for Puddings). — Ingredients :
\ pint Plasmon stock; 1 oz. butter ; \oz. flour; ig oz. sugar;
grated lemon rind , or nutmegs or cinnamon , or a few bitter almonds.
Method. — Melt the butter in a saucepan, add the flour
(away from the gas or fire) till of a smooth consistency, then
add the Plasmon stock gradually ; cook a few minutes ; stir in
the sugar and grated lemon rind, nutmeg or cinnamon, and
serve. If the flavour of bitter almonds is liked, the almonds
must be left in the milk, to infuse, about 10 minutes before
making this sauce.
6i
PRICES.
PLASMON GRANULATED POWDER— The Mainstay
of Life. — Plasmon is the Proteid (the nourishing sub-
stance) of pure, fresh milk, thoroughly sterilised, contain-
ing the Organic Salts in their original unaltered condition.
It is free from flavour and odour, and can be used without
trouble or waste. Added to any food (animal or vege-
table) it raises the nutritive value of such food to a high
and trustworthy degree, and renders it more easy of
digestion.
In Packets, 9 d., 1/4, and 2/6 each. (Full directions for
use in each packet.)
PLASMON COCOA. — Prepared from the purest and best
Cocoa procurable, and pure Plasmon. One cup of
Plasmon Cocoa contains more real building up nutriment
than ten cups of any plain Cocoa.
In Tins, 9 d., 1/4, and 2/6 each.
PLASMON CHOCOLATE (25% Plasmon). — For Travellers,
Cyclists, Athletes, etc., Plasmon Chocolate is most useful,
as it contains a very high percentage of nourishment in
a very small bulk, Plasmon Chocolate is satisfying and
nourishing.
Super Extra Fine Quality, Crisp or Cream Texture,
in 1 -lb. Boxes, 5/-; 2-oz. Tablets, 8 d. each.
Fine Quality, Crisp or Cream Texture, in i-lb.
Boxes, 3/-; 2-oz. Tablets, 5 d., 4-oz., 9 d. each.
Croquettes, in Fancy Boxes, 1/6, and in Packets, 6 d.
and yl. each.
Oblongs in Boxes, 1 /- each.
62
PLASMON ARROWROOT. — Prepared from the finest
Arrowroot, with a suitable proportion of Plasmon added :
forms an Ideal Food for Invalids and Children.
In Tins, $d. and 9 d. each.
BEEF PLASMON. — A scientifically Perfect Food, being
a combination of Beef Extract and Plasmon.
In i-oz. Tins, $d.; 2-oz. Tins, 9 d. each.
PLASMON BISCUITS. — Composed of the best Flour (or
wholemeal) mixed with 20% of Plasmon. They are
made in many varieties by Messrs. Peek, Frean & Co.,
Ltd., and sold by all Grocers and Stores. Also supplied
by International Plasmon, Ltd.
In Tins, from 1/- to 2/4.
PLASMON DIABETIC BISCUITS.— Prepared from the
most suitable ingredients, and guaranteed to be absolutely
free from Starch and Sugar. These Biscuits are palatable
and nourishing.
Sweet or Plain — 4 -lb. Tins, 2/-; i-lb. Tins, 4/- each.
PLASMON Cyclist and Sportsman Luncheon Packet. —
Contains Biscuits and Chocolate, put up in Box to fit the
pocket. Invaluable to Tourists, Sportsmen, Cyclists, etc.
A sufficient meal for three or four hours.
In Boxes at 6 d. each.
PLASMON and PLASMON PREPARATIONS
may be obtained at all High Class Chemists,
Grocers, Stores, etc.
INTERNATIONAL PLASMON, LTD.,
66a, Farringdon Street, London, E.C.;
56, Duke Street, Grosvenor Square, W.
63
INDEX.
PAGE
How to use Flasmon
...
13
Plasmon, Dry
...
13
,, Moist
...
13
,, Stock
...
13
,, Cream
... ... ... ...
14
,, White Stock
...
14
„ Infants’ Food
14
SOUPS.
PAGE
Beef Plasmon Soups ...
. . .
20
Parmentier Soup
17
Creme Printaniere
19
Plasmon Stock for Soup
17
Game Soup
18
Potato Soup
19
Hollandaise Soup
19
Potage a la Volaille ...
20
Lentil Soup
18
Vegetable Soup
19
FISH, MEAT,
AND VEGETABLE DISHES.
Creme de Volaille a la Plasmon
24
Plasmon, Irish Stew ...
22
Chicken Souffle
. . .
24
,, Yorkshire Pudding..
26
Chicken set in Plasmon Jelly
25
,, Steak and Kidney
Cold Meat Shape
25
Pudding
26
C 6 telettes de Mouton ...
. . .
26
>, Tripe
27
Fish Pudding ...
21
,, Rice Cutlets
27
Fish Pie
22
,, Mashed Potatoes ..
28
Green Corn Fritters ...
28
Potato Croquettes
29
Hominy Cutlets
28
Savoury Plasmon Balls
23
Ham Relish
...
24
,, Cutlets
26
Lettuce with Plasmon
29
,, Vegetables ...
29
Mutton Collops
23
Shepherd’s Pie...
23
Mushroom Cream
28
Stuffed Tomatoes
29
Oyster Omelet ...
21
Turkish Pilaff ...
25
Plasmon Mould of Kedgeree
22
Toad in the PI ole
27
SWEETS.
Custard, Boiled
...
36
Economical Plasmon Mould
35
,, Steamed
36
Egg Mould
35
Cream, Plasmon
32
Florador Mould
35
,, Raspberry
37
Light Apple Pudding...
33
„ Ginger
37
Mafeking Pudding
4i
,, Coffee
38
Plasmon Suet Dumpling
30
,, Chocolate
38
,, College Pudding
3i
„ Tarts
40
,, Rice
31
Charlotte of Plasmon ...
4i
,, Mould
31
Chartreuse of Strawberries
...
42
„ Arrowroot Jelly
32
64
SWEETS
— Continued.
PAGE
PAGE
Plasmon Golden Pudding
32
Plasmon Fondants
44
,, Cabinet Pudding
32
Pastry, Puff
3°
„ Cornets
34
,, Short
3°
,, Mould
35
,, Basket
39
,, Chocolate Mould
36
Queen’s Gooseberry Pie
33
,, Lemon Snow
36
Quainton Baskets
40
,, Ice Cream ...
38
Rice Pudding ...
31
,, Coffee Ice ...
39
Shredded Wheat Biscuit Pud-
,, Vanilla Ice Cream
39
ding
33
,, Apricot Ice ...
39
Sandwich
34
,, Moss Baskets
40
Souffle, Omelet
42
,, Fancy Sweet
4i
,, Steamed
43
,, Chocolate Jelly
4i
,, Lemon (Cold)
43
,, Calves Feet Jelly
42
,, Cold Chocolate
43
„ Marzipan
...
44
White of Egg Pudding
34
SAVOURIES.
Anchovy Patties
46
Plasmon Mock Eggs ...
45
Aspic Jelly
48
,, Ham Jelly ...
46
Cheese Straws ...
46
,, Cheese Souffles (Cold) 48
,, Balls
47
Savoury Mould
47
Macaroni Fritters
. . •
48
Scrambled Egg Patties
47
Plasmon Butterflies
45
Tomato Paste for Sandwiches 47
CAKES, BISCUITS, AND BREAD.
Almond Cakes...
5i
Plasmon Bread...
53
Chocolate Cake
...
49
,, Wholemeal Bread
53
Cherry Cakes ...
52
Peach Cakes
50
Cocoanut Biscuits
. . .
52
Swiss Roll
50
Lemon Cake ...
5°
Sponge Cakes ...
49
Plasmon Special Ornamental
Shortbread
52
Cake
. . .
49
Sponge Fingers
53
Plasmon Tea Buns
5i
Wine Biscuits
53
,, Cheese Cakes
...
51
INVALID
COOKERY.
Beef Tea
...
54
Invalid Jelly ...
- 56
,, Plasmon ...
. . .
56
Lemon Sponge
- 56
Baked Apple Pudding
55
Mushroom Cutlets
•• 55
Custard...
55
Plasmon Blancmange ...
.. 56
Cheese Biscuits
57
,, Wine Jelly ...
•• 57
Egg Jelly
57
Tomato Cutlets
•• 55
Fish Custard
54
SAUCES.
Bechamel Sauce
• • .
59
Sweet (Arrowroot)
.. S 8
Brown Sauce ...
59
Sweet Sauce ...
.. Co
Cream Sauce ...
59
Tomato Sauce ...
.. 60
Chutney Sauce
60
White Sauce
.. 58
*
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LONDON
56, Duke Street
Grosvcnor Square
LONDON. W
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